Results 51 to 60 of about 3,862 (205)
Chemistry &Biodiversity, Volume 23, Issue 9, September 2026.In vitro anti‐inflammatory activity of sour cherry (Prunus cerasus L.) seed oil and computational safety profiling. ABSTRACT This study aimed to evaluate the in vitro anti‐inflammatory activity of sour cherry seed oils, including samples obtained by Soxhlet extraction and maceration, as well as ten commercial samples.
Tuğba Aydin +4 more
wiley +1 more source
Nutrition &Dietetics, Volume 83, Issue 4, Page 476-489, September 2026.Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado +5 more
wiley +1 more source
Re‐evaluation of salt of aspartame‐acesulfame (E 962) as food additive
EFSA Journal, Volume 24, Issue 9, September 2026.Abstract The present opinion deals with the re‐evaluation of salt of aspartame‐acesulfame (E 962) as a food additive. The Panel considered that upon ingestion, E 962 dissociates into aspartame and acesulfame ions which correspond to those of the authorised sweeteners aspartame (E 951) and acesulfame K (E 950). The Panel therefore assessed the safety of
EFSA Panel on Food Additives and Flavourings (FAF) +34 more
wiley +1 more source
Synergistic marmalade for sports person to improve muscle performance and ergogenic activity [PDF]
, 2022 The aim of this study is to provide natural ergogenic food products to the sports person. Marmalade is a food product made using fruit, peel and pulp. This acts as a convenient food for a sports person before a performance on the go.
A.Priya, R. Rosalin Nikitha
core +1 more source
Trends in production of functional marmalade
Proceedings of the Voronezh State University of Engineering Technologies, 2020 The scientific review article allows to assess the relevance of scientific research of marmalade on the basis of modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients intended to strengthen and preserve the health of the population, especially those living or working in extreme ...
K. R. Piskunenko, V. G. Popov
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 7, July 2026.In this study, the bioactive compounds, phytochemicals, fatty acids, nutrients, and sensory properties of cookies prepared using wheat flour and apple peel powder were investigated. ABSTRACT The physicochemical and bioactive characteristics, fatty acid profile, and sensory attributes (such as odor, taste, and overall acceptability) of cookies produced ...
Isam A. Mohamed Ahmed +9 more
wiley +1 more source
Science Education, Volume 110, Issue 4, Page 1001-1017, July 2026.ABSTRACT Trans, nonbinary, and intersex persons are—and have always been—an integral part of humankind. However, these communities are under attack. We live in a time of growing state repression and the normalization of political violence against trans, nonbinary, and intersex persons throughout much of the world, and we have a responsibility to ...
Quentin C. Sedlacek +30 more
wiley +1 more source
Алматы технологиялық университетінің хабаршысы, 2021 This article reflects the results of a study of the content of vitamins, polyphenols, antioxidants in medicinal raw materials of local origin (licorice root, St.
Yu. G. Pronina +4 more
doaj +1 more source
JUSTIFICATION OF THE FUNCTIONAL MARMALADE RECIPE
Youth science reporter, 2021 The article analyzes the mass fraction of sugar in the composition of the most common types of marmalade in retail chains. The hypothesis of the relationship between the statistics of childhood obesity in Russia and the increase in the consumption of "hidden" sugars is presented. The article substantiates the relevance of introducing ...
A. V. Stroshkova +2 more
openaire +1 more source
Journal of Food Science, Volume 91, Issue 7, July 2026.ABSTRACT Traditional sweets are associated with dental caries, high blood glucose, and obesity. This study evaluated the impact of incorporating Moringa oleifera leaf powder (MOLP) into soft candies (gummies and marshmallows) formulated with a fixed base matrix of cranberry juice and low‐glycemic, noncariogenic sweeteners (isomaltulose, oligofructose ...
Lourdes Cervera‐Chiner +3 more
wiley +1 more source